No knead burger bun
These no-knead burger buns will definitely amaze you with their incredible softness despite minimal effort.
Servings 9 burger buns
Ingredients
For proofing
- ½ cup warm water (106 ml)
- ¼ tsp sugar
- ¾ tsp active dry yeast
Rest of the ingredients
- 3 cups All-purpose flour/plain flour/maida (420g)
- 1 cup warm milk (221 ml)
- 3 tbsp melted butter( 27g)
- 1 tbsp sugar
- 1.5 tsp salt
Instructions
- Proof the yeast with the ingredients listed under "for proofing yeast".
- Add the melted butter and the warm milk first and the proofed yeast. Mix with a ladle till you do not see any dry flour around.
- Note how sticky the dough is. Cover this and let rise in a warm place for an hour.
- After an hour it would have doubled in size. Now transfer this as is to the refrigerator and let it cold-proof for 8 hours or overnight.
- The next morning tip the dough on to a floured counter-top and knead it a few times over itself.
- Spread it out using a rolling pin and divide it into even-sized balls. Roll into balls, place them apart on a greased baking tray and slightly flatten them.
- Let rise for another hour. Preheat the oven at 180°C.
- Give the rolls a milk wash and sprinkle sesame seeds on top. Bake placing in the middle rack for 15 minutes till the tops become golden brown.
- Brush generously with butter once they are out of the oven and cool on the wire rack. I prefer to let the buns sit on the tray for a few minutes and cover with a dry cloth.
- Get ready to gobble up these unbelievably soft and light buns in the form of a burger or simply with butter/jam.